Reviewed: Aug. 5, 2009

Wonderful! The only thing I would change is to quarter the grapes instead of halving and maybe a few less capers. Very interesting and nice flavor combo esp on a hot night in FL. (I don't have a grill so I seared the tuna med rare in a hot pan with some olive oil. Used a pinch of smoked salt on the tuna to compensate.)

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5 users found this review helpful

Reviewer:

Lyyle

Reviewed: Aug. 1, 2009

This is absolutely wonderful on a warm Summer day. The grapes and capers blend together for a wonderful taste.

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2 users found this review helpful

Reviewer:

Russ

Reviewed: Jul. 5, 2009

Excellent! - surprising and unique flavor combo. Even 2-3 minutes per side was a bit too much if you want it medium rare - depends on how thick your fish is. Thanks for submitting this creative recipe.

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9 users found this review helpful

Reviewer:

sinclairatl

Reviewed: Jun. 2, 2009

Simple, quick and very flavorful!

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2 users found this review helpful

Reviewer:

adrarea

Reviewed: Apr. 12, 2009

I was VERY pleased with this recipe. It was flavorful, quick, and easy. I even had to cook my steaks on the stove top because we were out of propane and they were still fabulous.

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4 users found this review helpful

Reviewer:

MEGKELLEY

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Durango, Colorado, USA

Reviewed: Mar. 11, 2009

Absolutely fantastic!!

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1 user found this review helpful

Reviewer:

mom4crh

Reviewed: Jan. 27, 2009

I really loved this combination of grapes and capers. It was the first time I prepared tuna steaks and I was afraid of undercooking. I will follow recipe /cooking time exactly next time. They were still delicious. My husband and son liked the meal, not as much as I did but they are hard to please so I considered this a success. We will have this again. I will also use the caper/grape combination on salmon which I prepare often.

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7 users found this review helpful

Reviewer:

LYCACLARK

Reviewed: Jan. 21, 2009

What a great recipe! I was a little nervous about the salsa just because I thought it was an odd combination, but it was delicious! Thank you so much!

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5 users found this review helpful

Reviewer:

AmyC

Cooking Level: Expert

Home Town: Prudenville, Michigan, USA

Living In: Hatfield, Pennsylvania, USA

Reviewed: Oct. 21, 2008

This is an AAWESOME recipe - so quick and easy to make and yet absolutely gourmet in taste!! I made two small changes to the recipe, out of necessity: had no capers on hand so substituted small quartered olives (rinsed and patted dry) and broiled the tuna rather than barbecuing it. The flavour was absolutely delicious - the fresh parsley/grapes was so fresh tasting. The olives worked really well as a substitute (although I am looking forward to trying it again with the capers). (One word of caution - be careful not to overcook the tuna as it dries out) Thanks Drew for a wonderful recipe!!

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12 users found this review helpful

Reviewer:

Katherine

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Reviewed: Jul. 14, 2008

Delicious summer recipe. The salsa is fantastic with the lightly marinated tuna steak done medium or medium rare. Highly recommended with steamed veggies and a chilled glass of riesling.

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10 users found this review helpful